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Orange Glazed Sole

Type: Fish
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozPacific sole fillets
2 tablespoons 30mlButter - melted
2 tablespoons 30mlOrange juice
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlPepper
  Orange Glaze
2 tablespoons 30mlCornstarch
1 cup 237mlOrange juice
1/4 cup 49g / 1.7ozButter
1/3 cup 30g / 1.1ozSliced almonds
1/4 cup 59mlDry white wine
1/4 cup 59mlApple jelly
1/4 cup 59mlLemon juice
1/4 teaspoon 1.3mlLiquid hot pepper sauce
1/8 teaspoon 0.6mlSalt
1 teaspoon 5mlGrated orange rind
2/3 cup 157mlMandarin orange sections - canned, drained

Recipe Instructions

Rinse fillets with cold water; pat dry with paper towels. If necessary, cut large fillets into serving-size portions. Spray broiler pan with non-stick vegetable spray. Place fillets in a single layer on broiler pan. Combine butter and orange juice; brush over fillets. Sprinkle with salt and pepper.

Broil about 4 inches from source of heat for 6 minutes. Baste with Orange Glaze. Continue cooking for 2-4 minutes, or until fillets flake easily when tested with a fork. Transfer to warm serving platter. Serve with remaining heated Orange Glaze.

ORANGE GLAZE:

Combine cornstarch with 1/4 cup orange juice; set aside. In medium saucepan, over medium heat, melt butter. Add almonds and saute until slightly browned. Add remaining orange juice, wine, jelly and lemon juice; heat to just boiling. Stir in cornstarch mixture; continue cooking, stirring constantly, until mixture thickens. Add liquid hot pepper sauce, salt, orange rind and orange sections; mix well. Reduce heat to low and keep warm until serving. Makes 2 cups sauce.

A West Coast Fisheries Development Foundation recipe.

Source:
Rums of Puerto Rico

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